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Pecorino and Parsley Couscous

We love the savory ingredients in Pecorino and Parsley Couscous. Grated lemon rind adds a bit of brightness to the flavor in this quick side.

Cooking Light JUNE 2014

  • Yield: Serves 4 (serving size: about 1/2 cup)

Ingredients

  • 1 1/4 cups water
  • 3/4 cup Israeli couscous
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons shaved pecorino Romano cheese
  • 1 tablespoon toasted pine nuts
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

1. Bring water to a boil. Add couscous. Reduce heat to medium-low; cover and simmer 8 minutes. Stir in parsley, pecorino Romano cheese, pine nuts, lemon rind, salt, and pepper.

Nutritional Information

Amount per serving
  • Calories: 148
  • Fat: 2.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 219mg
  • Calcium: 0.0mg
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Pecorino and Parsley Couscous Recipe

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